Description
This is what happens when juicy chicken, tangy barbecue sauce, and your slow cooker become besties. Toss everything in, walk away, and come back to tender, flavorful pulled chicken that’s practically begging to be piled high on a bun (or stuffed into a taco, or spooned over mac & cheese… you get the idea).
Ingredients
– 2–2½ pounds boneless, skinless chicken breasts or thighs
– 1 cup barbecue sauce (your favorite kind!)
– 1/2 cup chicken broth
– 1 tablespoon brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Optional: a few dashes of hot sauce if you like a kick
Instructions
Step 1: Load the Crockpot
Place chicken in the slow cooker. In a small bowl, mix together barbecue sauce, broth, brown sugar, vinegar, paprika, garlic powder, salt, pepper, and hot sauce if using. Pour that sweet-and-smoky goodness over the chicken.
Step 2: Let It Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. You’ll know it’s ready when the chicken shreds with zero resistance.
Step 3: Shred and Sauce It Up
Remove the chicken and shred it using two forks. Return it to the pot and stir to soak up all those juices. Let it sit for another 10–15 minutes on warm so the flavors really settle in.
Step 4: Serve It Like a Boss
Pile it onto sandwich buns, slider rolls, baked potatoes, nachos, or lettuce wraps. Don’t forget the pickles, coleslaw, or an extra drizzle of BBQ sauce.
Notes
Classic: On a toasted bun with crunchy slaw
– Low-carb: Lettuce cups or over cauliflower rice
– Fun-sized: Sliders for parties or potlucks
– Southern twist: On cornbread or with mac & cheese
- Prep Time: 5 minutes
Nutrition
- Calories: 280 kcal
- Protein: 35g